Use equivalent substitutions of one teaspoon dried herb for one tablespoon fresh.

Shelf Life

Many cooks keep herbs and spices long after flavor has deteriorated. Smell and color are good indicators of potency. When purchased, label immediately with the current date so you will have no doubt about age. For best results, store in airtight containers in a cool, dark place. The following shelf-life guidelines help assure freshness.

Ground spices: two to three years

Whole spices: three to four years

Herbs: one to three years

Extracts: four years

Use dry measuring implements and avoid dipping utensil into the container. Seasonings exposed to moisture will cake and cause loss of flavor.

For greater zest in your dishes, keep these suggestions in mind as you choose, store, and use herbs and spices. Then, sit back and enjoy the praises and accolades from family and friends for your tasty cuisines.